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Billecarte-Salmon
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1st Course: Zucchini marinated in pistachio, curry dust
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Chef Bo Bech and his team
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2nd Course: Small carrots, mustard seeds
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3rd Course: Grilled avocado, blanched almonds
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4th Course: Cauliflower and summer truffle
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5th Course: Beach cabbage, local yogurt
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6th Course: Herbs, greens, and flowers
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7th Course: Day-aged bread, summer truffle
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8th Course: Small beets, chilmole, black currant
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9th Course: Celariac root, buttermilk reduction
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10th Course: Spring onions
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11th Course: Chilled white asparagus, sheep's milk dust
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12th Course: Baked tomato with rhubarb
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13th Course: Cocoa sorbet with crispy artichokes
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1st Course: Avocado, almond oil, caviar
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2nd Course: Bay shrimp with strawberry
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3rd Course: White Radish, Creamy Oysters, Black Pepper
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4th Course: Smoked Eel With Sorrel And Garlic
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5th Course: West Coast Turbot with Fennel Cheese Ravioli
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6th Course: Beef tartar, lumpfish roe, chile
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7th Course: Rawfried Black Lobster With Tomatoes
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8th Course: Heart Of Lamb With Ginger, Lime, Soya, And Sesame
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9th Course: Vanilla Ice Cream, Black Olive Purée, English Liquorice
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10th Course: Cream, Salted Caramel, Horseradish
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11th Course: Chocolate mousse, chocolate sorbet